To the Races

We had a “Dinner at the Horse Races” event. We decorated in a horse racing theme and had one of the university’s horses brought in. We also had a hat decorating station where we provided straw hats. The menu was built from recipes we got from different horse tracks such as a rosemary garlic beef tenderloin with horseradish sauce from the Gulfstream Park Racecourse in Hollandale, Fla.

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.